HOW TO SMOKE EGGS RECIPES

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SMOKED EGGS RECIPE | ALLRECIPES



Smoked Eggs Recipe | Allrecipes image

This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.

Provided by Jackie B

Categories     Appetizers and Snacks

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours 0 minutes

Yield 6 eggs

Number Of Ingredients 2

6 fresh raw eggs in the shell
salt and ground black pepper to taste

Steps:

  • Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  • Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
  • Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Nutrition Facts : Calories 62.9 calories, CarbohydrateContent 0.3 g, CholesterolContent 163.7 mg, FatContent 4.4 g, ProteinContent 5.5 g, SaturatedFatContent 1.4 g, SodiumContent 87.4 mg, SugarContent 0.3 g

SMOKED DEVILED EGGS | STARTERS RECIPES | WEBER GRILLS



Smoked Deviled Eggs | Starters Recipes | Weber Grills image

Smoked Deviled Eggs

Provided by Jamie Purviance

Categories     Starters

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 12 servings

Number Of Ingredients 8

1 dozen large eggs
3 slices bacon
½ cup/120 milliliters mayonnaise
2 tablespoons minced fresh chives
2 teaspoons Dijon mustard
½ teaspoon smoked paprika, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps:

  • Place the eggs in a single layer in a large saucepan and add enough water to cover them by at least 1 inch. Place the saucepan (uncovered) over high heat on the stove and bring the water to a boil. Remove the saucepan from the heat, cover the saucepan, and let the eggs stand for 15 minutes. Drain the eggs and run cold water over them until cool to the touch. Peel the eggs and place them in a large disposable foil pan.
  • While the eggs are cooking, fry the bacon in a large skillet on the stove until crisp, 7 to 10 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Crumble and set aside.
  • Prepare a water smoker for indirect cooking with very low heat (200° to 250°F). Add the wood chunks to the charcoal.
  • Smoke the eggs in a foil pan over indirect very low heat, with the lid closed, until they develop a smoky flavor, about 45 minutes, turning periodically to coat them evenly with a smoky hue. Transfer the eggs to a bowl and refrigerate until completely chilled, about 30 minutes. Then cut each egg lengthwise in half, scoop out the yolks into a bowl, and mash with a fork. Add the mayonnaise, chives, mustard, ¼ teaspoon of the paprika, the salt and pepper, and mix until well combined. Spoon the mixture into the hollows of the egg whites and garnish with the bacon and the remaining paprika. If not serving immediately, cover and refrigerate. Voila! Smoked deviled eggs to enjoy at your leisure.

Nutrition Facts : Calories calories

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